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The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam.
"Offenbacher Pfeffernüsse - Rezept". Der Kuchenbäcker. 6 December 2018. Murray, Catherine (30 December 2013). "Cooks' Exchange: The secret Emmett Schuchardt's St. James Catholic Church pfeffernusse cookie recipe". Wisconsin State Journal. Capital Newspapers Inc. The Canadian Living Test Kitchen (December 2007). "Pfeffernusse". Canadian Living.
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Ketty (Catherine) Thull (February 2, 1905 - October 25, 1987) was a Luxembourgish cook, educator, cookbook writer; wrote the influential Luxemburger Kochbuch (1946). [1] On its publication, the book received a positive review in the Luxemburger Wort which commented that it was a "Treasure trove of really interesting, useful recipes".